Creamy Low-Fat Hummus

Me, I like to follow recipes.. This way I know I have reproducible results. Not a one-hit wonder.

In fact, my Mom made this first, following the low-fat recipe from Radiant Health, Inner Wealth. My family devoured it. My Dad said he’d gladly eat it any time.

The next time my Mom made hummus, she ad-libbed it. It wasn’t the same.

The hummus looked the same, but it wasn’t as bright and flavourful. It wasn’t as creamy. It just wasn’t as good.

And to be honest, this photo doesn’t match my recipe (it is still hummus, though!). I didn’t even photograph the party hummus, because why would I blog yet another hummus recipe? Well, let’s just say there was no hummus left by the end of the party and I had a few recipe requests. That doesn’t happen very often for traditional hummus. Healthy, lower fat hummus, at that.

1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.

2. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.

I ADORE hummus – you know, when we give dinner parties or cocktail parties at home, we always have hummus as one of the spreads. I actually have a folder in my computer in which I save hummus variations, and yours will go there right away.

I guess basically you reduced the olive oil quite a bit and added stock instead? Brilliant. I will try this for sure next time I make it. I’ve got a pumpkin variation that will be on our menu soon

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Hey Tasha, I feel the exact same way as you. I tried it once, cursed a lot, and didn’t think it was worth the effort. Personally, I love hummus with lots of lemon.. which is the trick for this recipe :) If you try it, please let me know how you like it